Have you ever thought about the people that cut up the meat you so enjoy? If you are buying factory-farmed meat, then the workers who cut up that meat would probably not be smiling like this (nor would they have the light skin tone of these folks above, to be truthful). Big meat plants favor speed and robotic-like efficiency, doing the same move over and over until repetitive use injuries force a worker to leave. Smaller plants can treat their workers, the animals, and the resulting meat with much more care, just as a small-scale farmer can pay more attention to each plant they grow.
There's a myriad of reasons why our country needs these small meat processing facilities and we need much more of them. From the on-farm facilities like Sugar Mtn. Farm to mobile slaughter like Island Grown Farmers Cooperative to regional all-in-one facilities like Marksbury Farm, we need more places that independent farmers can take their animals to be killed humanely and expertly butchered. This permits the farmers to market their own meat, instead of receiving the abysmal prices that middlement or auctions offer. It allows farmers to remain independent, focus on quality, and build a brand in the marketplace instead of joining a bunch of anonymous meat that's out there.
Alleghany Meats is one recent effort to bring USDA-inspected slaughter and butchering services to the mountainous region of West Virginia and Virginia. Although only a few months old, local farmers are already seeing the benefits of having their animals expertly processed at Alleghany for their own retail sales. Read more in a recent article I wrote about Alleghany Meats and their general manager Chris Fuller at this Cooking Up a Story link.